Nothing is more inspirational to me than the natural colours found in nature, especially leaves and flower petals.
Pesto is always a great party dip for the vibrancy of its colour and flavour. Paired with lavash and super fine slices of radish it makes for a gorgeous Christmas nibbles plate.
½ cup raw almonds blitzed in a blender till crumb like
½ to 1 tsp pink salt depending on your taste preferences – start with less though...
1 whole bunch basil washed and dried carefully with larger stems removed
¾ cup extra virgin olive oil
2 cloves fresh garlic peeled and crushed
After blending your almonds to a crumb like consistency add all the other ingredients and in short bursts blend until just combined. If you blend for too long the mixture will start to get hot which damages all the good stuff inside and will turn your pesto a not very pretty colour.
Taste test and add salt if desired.
Pour into a serving dish and pair with lavash and radishes, carrots and cucumbers, or whatever takes your fancy.